Bloomin' Lovely Blueberry Banana Bread

My baking skills are, shall we say, a bit hit and miss, I literally make the same thing twice and the first time it's the creme de la PENG and the next  it looks like something the cat sicked up, despite doing everything the same.
The one fail-safe bake in my limited repertoire though is a banana bread because 1. They are so bloody easy and 2. The mashed up banana makes it oh so moist (sorry, I hate that word too) and about as close to cake mixture as you're going to get. We all know one of the best bits about baking is getting to lick the spoon, amirite?!

So stick to what you're good at and all that, I made one with the addition of some delish fresh blueberries! The recipe is your bog-standard banana bread plus a pack of blueberries, simples. I found this recipe here but it uses the US 'cups' measurements which I just don't trust (what size cup yo?!), so I guesstimated and put the measurements in grams for you below. 

The blueberries make this already lush cake super squidgy and yum - give it a go! If you do, tag me in a pic on social :-)

250g of plain flour
1 1/2 tsp baking powder
1/4 tsp salt
250g sugar
3 tbsp vegetable oil (or olive oil is fine)
2 large ripe bananas
1 large egg
1tsp vanilla extract
1 standard size pack of fresh blueberries

1. Grease a medium sized sandwich baking tin and preheat oven to 170 degrees C
1. In a medium bowl, mix together the flour, baking powder and salt (sieve flour to get rid of any lumps).
2. In a large, separate bowl, whisk together the sugar, egg, oil, vanilla extract and mashed up bananas until it resembles a paste
3. Fold in the flour bit by bit until thick, then add the blueberries. If the mixture is too gloopy from the additional moisture of the blueberries, add a bit more flour.
4. Add mixture to the tin and bake for around 60 minutes. A skewer should come out mostly clean with only a few moist (again ew sorry) crumbs when it's done. Leave to cool for 10 minutes or so before removing from the tin then cool again on wire rack. Note: It's also pretty delicious slightly warm so feel free to sample before the cooling process is over ;-)

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